Tea truffles

Tea truffles

30 truffles

  • 400 gr. chocolate rich in cocoa
  • 100 gr. bitter cocoa powder
  • 200 gr. icing sugar
  • 200 gr. butter
  • 20 cl. liquid cream
  • 2 Darjeeling tea bags
1 h. + 12 h. de réfrigération
10 mn.
sans

 


 
  1. Slightly moisten the tea bags and put them in a saucepan with the cream. Bring to boil and boil for 2 to 3 minutes. remove from heat and let infuse.
     
  2. In a saucepan in a bain-marie, melt the chocolate into pieces. Add the hazelnut butter and icing sugar, grind until a smooth cream.
     
  3. Remove tea bags from the pan by pressing well. Pour the cream tea cream with chocolate and mix until a dough is smooth and homogeneous. Let cool and place in refrigerator for 3 to 4 h.
     
  4. Pour the cocoa in a bowl, then using a teaspoon, form small balls of chocolate dough, roll them in cocoa and place them in small boxes or paper in a box filled with aluminum foil. Put cool for a few hours before tasting.